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Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake

  • Author: Amelia
  • Total Time: 5-6 hours (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with crust substitution)

Description

The Lemon Blueberry Cheesecake Cake is a vibrant and creamy dessert featuring tangy lemon zest and fresh blueberries in a smooth cheesecake layer atop a buttery graham cracker crust. Perfect for any occasion, this cake combines fresh citrus and sweet berries with a luscious texture and stunning presentation.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tablespoon lemon zest (from fresh lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs, then mix with melted butter and sugar. Press this mixture evenly into the bottom of a springform pan to form the base. Bake at 350°F (175°C) for 8-10 minutes to set the crust and enhance the buttery flavor. Let it cool slightly.
  2. Mix the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and continue mixing. Add eggs one at a time, whisking gently to maintain a silky texture. Fold in sour cream, lemon zest, lemon juice, and vanilla extract until just combined without overmixing.
  3. Add Blueberries: Gently fold fresh blueberries into the cheesecake batter, taking care not to crush them to keep the berries intact for bursts of flavor and visual appeal.
  4. Bake the Cake: Pour the batter over the prepared crust, smoothing the top evenly. Bake at 325°F (160°C) for about 50-60 minutes to avoid cracks and ensure even cooking. The center should be slightly jiggly but set at the edges. After baking, turn off the oven and leave the cake inside with the door slightly open for 1 hour to cool slowly and prevent cracking.
  5. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the cake to firm up properly before slicing.

Notes

  • Bring cream cheese and eggs to room temperature before mixing for a smooth, lump-free batter.
  • Do not overmix the batter to avoid cracks during baking.
  • Use fresh lemons for zest and juice to achieve the best bright flavor.
  • Lightly coat blueberries with flour before folding in to prevent them from sinking.
  • Allow the cake to cool gradually in the oven to help prevent cracking on top.
  • Prep Time: 30 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/10th of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: lemon cheesecake, blueberry cheesecake, cheesecake cake, lemon blueberry dessert, creamy cheesecake, baked cheesecake

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Find it online: https://savortrack.com/lemon-blueberry-cheesecake-cake/